Chocolate Chip Cookie Dough Ice Cream

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Chocolate Chip Cookie Dough Ice Cream (Homemade, No-Churn Option Included)

Creamy vanilla ice cream loaded with soft, edible cookie dough chunks and mini chocolate chips — rich, nostalgic, and better than store-bought.

Description

This homemade Chocolate Chip Cookie Dough Ice Cream features a smooth vanilla base folded with safe-to-eat cookie dough pieces (no eggs, heat-treated flour) and plenty of chocolate chips. You can make it with or without an ice cream machine.

Texture: Ultra creamy
Flavor: Buttery vanilla + brown sugar cookie dough
Difficulty: Easy–Intermediate

 Ingredients

🔹 For the Edible Cookie Dough

  • 1 cup (125g) all-purpose flour (heat-treated*)

  • ½ cup (113g) unsalted butter, softened

  • ½ cup (100g) brown sugar

  • 2 tbsp granulated sugar

  • 2 tbsp milk

  • 1 tsp vanilla extract

  • ¼ tsp salt

  • ¾ cup mini chocolate chips

🔹 For the Ice Cream Base (Churned Version)

  • 2 cups heavy cream

  • 1 cup whole milk

  • ¾ cup granulated sugar

  • 1 tbsp vanilla extract

  • Pinch of salt

🔹 No-Churn Version Alternative

  • 2 cups heavy whipping cream (cold)

  • 1 can (14 oz) sweetened condensed milk

  • 1 tbsp vanilla extract

  • Pinch of salt

 Instructions

1️⃣ Heat-Treat the Flour (Important)

Spread flour on a baking sheet.
Bake at 350°F (175°C) for 5–7 minutes until it reaches 165°F (75°C).
Cool completely.

2️⃣ Make the Cookie Dough

  1. Cream butter + sugars until fluffy.

  2. Add milk, vanilla, salt.

  3. Mix in cooled flour.

  4. Fold in chocolate chips.

  5. Roll into small bite-size balls.

  6. Freeze 30 minutes.

 Make the Ice Cream Base

👉 Churned Method

  1. Whisk milk + sugar until dissolved.

  2. Add cream, vanilla, salt.

  3. Chill 1–2 hours.

  4. Churn according to machine instructions (20–25 mins).

  5. Fold in frozen cookie dough.

  6. Freeze 3–4 hours until firm.

👉 No-Churn Method

  1. Whip heavy cream to stiff peaks.

  2. Fold in condensed milk, vanilla, salt.

  3. Fold in cookie dough pieces.

  4. Freeze 6 hours or overnight.

 Servings

Makes: 8 servings
Serving Size: ~½ cup

 Approximate Nutritional Info (Per Serving)

Calories: 380–420
Fat: 24g
Carbs: 40g
Sugar: 32g
Protein: 4–5g

(Varies depending on method used.)

 Pro Tips

✔ Use mini chocolate chips for better distribution.
✔ Freeze cookie dough before mixing — prevents dissolving.
✔ Add 1 tbsp vodka to churned base for softer texture.
✔ For ultra-creamy texture, replace ½ cup milk with half-and-half.
✔ Let sit 5 minutes at room temp before scooping.

 Flavor Variations

  • Add crushed Oreos for cookies & cream twist

  • Drizzle fudge swirl

  • Use brown butter in dough for deeper flavor

  • Add sea salt flakes on top

🥄 Benefits of Homemade Version

✔ No raw eggs
✔ No preservatives
✔ Customizable sweetness
✔ Higher quality ingredients
✔ Can control sugar level

 Q & A

Q: Is the cookie dough safe to eat?

Yes. Flour is heat-treated and there are no eggs.

Q: Can I use store-bought cookie dough?

Only if labeled safe-to-eat raw.

Q: Why is my ice cream icy?

Usually from too much water content or insufficient fat. Use full-fat dairy.

Q: How long does it last?

Up to 2 weeks stored airtight.

Q: Can I make it dairy-free?

Yes — use coconut cream and sweetened condensed coconut milk.

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